Taking a look inside the cocktail book Left Coast Libations, in the chapter about the city of San Francisco, I found an interesting recipe of the bartender Yanni Kehagiaras called The Bitter End. Automatically, I needed to do it…but I wanted to make a twist on the rums…the recipe calls for a Flor de Caña Aged White 4 years rum, and I used the Rum Nation Jamaica White Pot Still. Also, I changed the Angostura Bitters for a Jerry Thomas Own Decanter Bitters and the Velvet Falernum for Homemade Falernum. I doubled the amount of juices in the recipe.
Yes…that’s not 100% The Bitter End…is similar but different…for that reason, and to respect the original recipe, I made a change in the name.
I called it The Bitter Jamaican.
- 2oz Grapefruit juice
- 1oz Lime juice
- 1oz Falernum
- 3 dashes The Bitter Truth Jerry Thomas Own Decanter Bitters
- 2oz Rum Nation Jamaica White Pot Still
- an ¼oz extra of The Bitter Truth Jerry Thomas Own Decanter Bitters (float)
- Stir all the ingredients except the bitter float in a tall glass with crushed ice.
- Add more glass to fill.
- Add the bitter float.
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